Lamb & Barley Broth
Warm up with this hearty lamb and barley broth. Packed with seasonal veg and tender meat, it’s a wholesome winter soul-warmer.
Recipe Tip If you have time, make this soup the day before. Refrigerate overnight and remove any fat before reheating.
Ingredients
- 1 kilograms lamb neck chops, fat and sinew removed
- 4 cups chicken stock
- 2 leeks, thinly sliced
- 3 tablespoons pearl barley
- 1 pinch salt and freshly ground black pepper
- 3 kūmara, peeled and cubed
- 1 onion, finely sliced
- 1 carrot, peeled and sliced
- 2 sprigs rosemary
- 4 cups water
- 1 kilograms lamb neck chops, fat and sinew removed
- 4 cups chicken stock
- 2 leeks, thinly sliced
- 3 tablespoons pearl barley
- 1 pinch salt and freshly ground black pepper
- 3 kūmara, peeled and cubed
- 1 onion, finely sliced
- 1 carrot, peeled and sliced
- 2 sprigs rosemary
- 4 cups water
- Step 1 of 4Place the lamb in a large saucepan with the water and stock. Slowly bring to the boil. Cover and simmer for 1½ hours.
- Step 2 of 4Set aside and, once cool, remove the meat from the bones. Discard the bones and return the meat to the stock.
- Step 3 of 4Add the vegetables, rosemary and barley. Cover and simmer for an hour, or until the vegetables and barley are soft.
- Step 4 of 4Season to taste with salt and freshly ground black pepper. Remove any fat from the top of the soup with a spoon. Serve garnished with a sprig of fresh rosemary.
Method
- Step 1 of 4Place the lamb in a large saucepan with the water and stock. Slowly bring to the boil. Cover and simmer for 1½ hours.
- Step 2 of 4Set aside and, once cool, remove the meat from the bones. Discard the bones and return the meat to the stock.
- Step 3 of 4Add the vegetables, rosemary and barley. Cover and simmer for an hour, or until the vegetables and barley are soft.
- Step 4 of 4Season to taste with salt and freshly ground black pepper. Remove any fat from the top of the soup with a spoon. Serve garnished with a sprig of fresh rosemary.
Method
- Step 1 of 4Place the lamb in a large saucepan with the water and stock. Slowly bring to the boil. Cover and simmer for 1½ hours.
- Step 2 of 4Set aside and, once cool, remove the meat from the bones. Discard the bones and return the meat to the stock.
- Step 3 of 4Add the vegetables, rosemary and barley. Cover and simmer for an hour, or until the vegetables and barley are soft.
- Step 4 of 4Season to taste with salt and freshly ground black pepper. Remove any fat from the top of the soup with a spoon. Serve garnished with a sprig of fresh rosemary.